Double White Bean

lemon stew

A fresh tasting stew made with garbanzo and cannellini beans plus an array of vegetables, spices, herbs, and lots of lemon to give it plenty of bright FLAVOR! Naturally vegan, gluten-free, healthy yet still hearty enough to be comforting!

Just made this and it is already on the favorites make again list.


Saute the onion in olive oil, followed by the carrots, celery, and garlic.


Blend the cannellini beans and half the garbanzos with the broth in a blender.


Add the puree, the remaining garbanzo beans, thyme, rosemary, marjoram, salt, and pepper to the pot and simmer. Add the kale next.


Turn off the heat, then add the lemon zest and lemon juice.


Averie Sunshine

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